Measure out the dry ingredients into a medium size measuring jug ?( I used a 1 litre jug, its just easy to pour your batter straight from the jug) or use a medium size mixing bowl.
So its 6 tbsp egg white powder, 4 tsp whole psyllium husk (you need the whole husk for this recipe), 6 tbsp oat fibre, 1/4 tsp salt, 1/4 tsp baking powder in the jug. I haven’t yet tried this recipe with actually egg white but 6 tbsp egg whites powder with 6 tbsp of water equals to 3 medium size egg whites, so than you need to reduce your water by 90ml, so if you’d like to try this with whole egg whites use only 285ml warm water and do let me know how it turned out as I said I haven’t yet done it this way!
Then add the 100g full fat mascarpone to the dry ingredients.
You will need 1,5 cup ( 375ml) warm water, not boiling just as warm what your hand can handle (about 40 degrees).
I recommend to add the 1/2 cup first and mix it with the hand mixer for 1-2minutes, and then add in the 1 cup of water, this way your batter won’t clump.
Mix it with the hand mixer for another 2 minutes and let your batter sit for 10-15 minutes at least, it needs to thicken, the fibre needs a bit of time to absorb the liquid.
Use a medium size skillet to bake your keto wraps.
Heat up the pan over medium heat.
Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup wrap batter into the pan and cook over medium-high heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes each side, use a pancake spatula to turn or flip the wraps. Oil the pan before each wrap, use only a little bit of oil. Don’t bake them for long over low heat, it will make them dry out.
This mix makes 5- 6 wraps depending on size and thickness.
These keep well for a few days in the fridge, covered or stored in airtight container.
You can eat them called or toasted, let me know what did you fill your keto wraps with?
Today I’m filling mine with chicken, chorizo, cheese and some home made mayo!
Nutritional information for 1 wrap, based on 6 wraps made.
Less than 1g Net carb per wrap 🙂
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